Shrimp soup with lemongrass and mushrooms

Ingredients for 2 servings:

• 16 m.-sized shrimp(s) without head, with tail, peeled, frozen
• 5 large shiitake mushrooms
• 350 g water
• 2 tbsp broth, granulated (mushroom broth)
• 6 stalk(s) lemongrass
• 30 g carrot(s)
• 20 g galangal, fresh or frozen
• 20 g ginger, fresh or frozen
• 2 medium-sized garlic cloves
• 2 large kaffir lime leaves, fresh or frozen
• 1 m.-sized tomato(s)
• 1 pepper, red, long, medium hot
• 40 g mung bean sprouts, fresh
• 2 tbsp fish sauce
• 1 tbsp sauce (spring roll sauce), see link in recipe
• 1 tbsp lemon juice
• 100 g coconut milk, creamy, 24% fat
• 2 celery leaves, fresh or frozen, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

a spicy Thai soup with coconut milk and lime juice

Thaw the shrimp. Bring the water to a boil and dissolve the mushroom stock in it. Soak the mushrooms in 150g of the stock. After 30 minutes, gently strain the stock and return it to the saucepan. Quarter the mushroom caps and discard the stems. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 8cm long pieces. Remove the outer, green leaves if desired. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Wash the carrot, trim both ends, peel, and slice into approximately 3mm thick slices using a corrugated grater. Wash and peel the fresh ginger and galangal. Finely grate the ginger and thinly slice the galangal crosswise. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Wash the kaffir lime leaves and use them whole. Add the lemongrass, carrot, ginger, galangal, garlic, and kaffir lime leaves to the simmering broth and simmer gently with the lid on for 20 minutes. Wash the tomato, remove the stem, peel, quarter lengthwise, remove the green stem and seeds, deseed the quarters, and halve them crosswise. Wash the red chili pepper and remove the stem. Remove the seeds or leave them on, depending on your preference. Cut the pepper diagonally into pieces about 6 mm wide. Rinse the mung sprouts and shake dry in a sieve. Divide the sprouts among the serving bowls. Stir the fish sauce, spring roll sauce, and lime juice into the broth. Add the tomatoes and mushrooms and simmer for 5 minutes. Reduce the heat and stir in the coconut milk. Add the shrimp and simmer until pink. Divide the finished soup among serving bowls, garnish, and enjoy warm. The recipe for the Sanur Beach Spring Roll Sauce can be found here: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html